Mughlai Mixed Vegetable Curry with Khamiri Roti

Instructions

1. 1

   Prepare Vegetables and Paneer

   • In a pot of boiling water, add the diced carrots, beans, cauliflower, and potatoes. Cook for 5-7 minutes until they are about 80% cooked (tender but with a slight bite). Drain and set aside.
   • While the vegetables are boiling, heat 1 tbsp of ghee in a small pan over medium heat. Add the paneer cubes and shallow-fry until they are light golden brown on all sides. Remove from the pan and set aside.
2. 2

   Create the Onion-Cashew Paste

   • In a separate pan, heat 1 tbsp of vegetable oil over medium heat. Add the sliced onions and sauté for 5-6 minutes until they become soft and translucent.
   • Add the soaked and drained cashews to the pan and cook for another 2 minutes, stirring occasionally.
   • Remove the mixture from the heat and allow it to cool down completely.
   • Once cooled, transfer the onion-cashew mixture to a blender. Add 2-3 tablespoons of water and blend until you have a very smooth, fine paste.
3. 3

   Temper Spices and Build Gravy Base

   • In a large pan or kadai, heat the remaining 1 tbsp of ghee over medium heat.
   • Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
   • Add the ginger-garlic paste and cook for about 1 minute, stirring continuously, until the raw aroma disappears.
4. 4

   Cook the Gravy

   • Add the prepared onion-cashew paste to the pan. Cook on low-medium heat for 6-8 minutes, stirring frequently, until the paste thickens, darkens slightly, and starts to release oil from the sides.
   • Add the turmeric powder and Kashmiri red chili powder. Mix well and cook for 30 seconds.
   • Reduce the heat to the lowest setting. Slowly add the whisked curd while stirring continuously to prevent it from splitting. Cook for 2-3 minutes until the gravy thickens and you see oil separating at the edges.
5. 5

   Combine and Simmer

   • Add the par-boiled vegetables, fried paneer, frozen green peas, and salt to the gravy. Gently stir to coat everything well.
   • Pour in 1.5 cups of water and stir. Bring the curry to a gentle boil.
   • Cover the pan, reduce the heat to low, and let it simmer for 8-10 minutes, allowing the vegetables to cook through and the flavors to meld.
6. 6

   Finish and Serve

   • Uncover the pan and stir in the fresh cream, garam masala, and crushed kasuri methi. Mix gently.
   • Simmer for another 1-2 minutes on low heat. Do not boil vigorously after adding the cream.
   • Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot with naan, roti, or jeera rice.